Shrimply delicious deviled eggs
SmartPoints® value per serving
It's hard to beat a six-ingredient recipe for an incredibly delicious shrimp-deviled egg. The American classic gets a seafood twist with finely chopped shrimp in place of the egg yolks in the creamy egg stuffing. Ready in just 5 minutes, you can pop these together last minute, or more likely, make another batch when guests ask for more. No cooking required, you can purchase pre-boiled eggs and pre-cooked shrimp in the supermarket and simply assemble when you are ready to serve. Keep the cutting board clean and quickly pulse the shrimp to a fine chop in the food processor.
6 large, hard-cooked, shelled
6 oz, frozen cooked salad variety, thawed and finely chopped
Reduced calorie mayonnaise
1 Tbsp, fresh, chopped
- Halve the eggs lengthwise. Remove the yolks and save for another use. Set the egg whites aside.
- Combine the shrimp, mayonnaise, mustard, and seasoning in a medium bowl. Spoon the shrimp mixture into the egg white halves. Sprinkle with the parsley. Place the eggs on a plate and serve at once. Or cover with plastic wrap and refrigerate until ready to serve, up to 2 hours. Yields 2 halves per serving.
To make this deliciously different appetizer partially ahead, make the filling early in the day and store, covered in the refrigerator. Refrigerate the cooked egg whites in one layer in zip-close plastic bags. Assemble the eggs just before you’re ready to serve them.